Spaghetti squash and meatballs
I saw the recipe for spaghetti squash “spaghetti” awhile ago on a weightlifting forum. It’s been quite some time since I’ve had spaghetti, seeing as it doesn’t exactly fit in with healthy eating. This is a pretty unique, and great substitute that I really enjoyed. I can see myself using this spaghetti squash for many other recipe ideas in the future. It’s definitely something that can be experimented with. I was also very happy with the meatball recipe. I plan on using some Ezekiel bread (a healthy sprouted grain bread that puts all standard supposedly healthy “whole grain” breads to shame) to make meatball sandwiches with the leftovers, which is also a dish that I absolutely love but haven’t been able to have in awhile.
Spaghetti squash ingredients
- 1 large spaghetti squash, cut in half lengthwise with seeds and strands removed
- Tomato sauce of choice (I used Classico brand tomato and basil which is much healthier than many other brands)
Simply place both halves of the squash face down on a cookie sheet and bake at 350 degrees for 40 minutes. When done use a fork and scrape the inside, you’ll be amazed how the little strands instantly come out like spaghetti. It’s very simple to make. Cover with spaghetti sauce, and if you’re like me, lots of Parmesan cheese, and enjoy.
- 1 lb. ground turkey
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 cup brown rice “bread crumbs” (bought in the organic section of my supermarket)
- 1 tbsp Italian seasoning blend
Simply mix all of the ingredients and form into 1 1/2 inch balls. Place in a large greased pan and cook over medium heat until no longer pink. Outsides should brown quite a bit.
Both recipes are very simple and tasty. Combined they can make a healthy alternative to the traditional Italian dinner that we’re all so familiar with.